When it’s hot, sometimes it’s tempting to just lounge around like a lizard and order carryout, making someone else do the work. But this recipe beats carryout any day and is the perfect cooling meal after a long, hot commute. All you have to do is grab some flatbread, your favorite hummus, and make a quick little salad of sorts using pickled onions, asparagus, herbs and tomatoes. The grill only has to be on for maybe 5 minutes!
I learned from one of my best friends, Molly, how to make hummus using a thin drizzle of ice water poured slowly into the food processor as the chickpeas are blending. It cuts down on the amount of oil you use, which is always a great thing, but it also makes the hummus super silky and creamy. Try it!
Ricotta salata is made from sheep’s milk, is aged and pressed, resulting in a briny, crumbly, firm white cheese. A little ricotta salata goes a long way, imparting a lot of flavor to this fresh, lemony flatbread. If you can’t find any, use a bit of feta instead.
Stay cool out there, people!
-Amy at Flatout
Summer Hummus Flatbread
- 1 Flatout Flatbread Flavorit wrap
- 2 ounces hummus
- 1/2 cup blanched asparagus, chopped in 1/4” pieces
- 5-6 cherry tomatoes, chopped
- 1/2 small red onion, thinly sliced
- 1 cup white vinegar
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/2 ounce ricotta salata cheese, chopped or grated finely
- 1/2 lemon
- Salt and freshly ground pepper
Quickly pickle the red onions by adding the white vinegar to the onion slices in a small glass bowl and let sit at least ten minutes, or until the onions turn bright pink. Drain off the vinegar and discard, reserving the onions.
Preheat grill to 375°F. Grill the flatbread for 2 minutes, turning with tongs. In a bowl, toss the asparagus, tomatoes, herbs, and onions with the lemon juice. Remove flatbread from grill. Spread hummus on the flatbread while still hot, then top with the salad and season with salt and pepper. Top with the ricotta salata and serve immediately.